Where We Are Going Today: ‘Spago’ by Austrian Chef Wolfgang Puck in VIA Riyadh
Where We Are Going Today: ‘Spago’ by Austrian Chef Wolfgang Puck in VIA Riyadh/node/2578939/food-health
Where We Are Going Today: ‘Spago’ by Austrian Chef Wolfgang Puck in VIA Riyadh
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Charcoal-grilled spicy camel kebabs served with lemon yogurt, sumac, and fresh herbs, offering a Middle Eastern twist at Spago by Wolfgang Puck in VIA Riyadh. (Supplied)
Where We Are Going Today: ‘Spago’ by Austrian Chef Wolfgang Puck in VIA Riyadh
The BBQ pizza, topped with smoked beef, caramelized onions, and olive oil, has a smoky, savory flavor balanced by a touch of sweetness
Updated 22 November 2024
Waad Hussain
Spago at VIA Riyadh offers a dining experience curated by Austrian Chef Wolfgang Puck. Known for his inventive approach, Puck presents dishes that are as visually appealing as they are flavorful.
We recommend starting with the spicy yellowfin tuna tartare, served in sesame-miso cones and topped with tobiko caviar. This dish combines creamy and spicy notes with a crisp texture, setting the stage for the meal.
The charcoal-grilled spicy camel kebabs are another highlight. Tender and flavorful, these kebabs come with lemon yogurt, sumac, and pistachio, offering a Middle Eastern twist that’s refreshing and bold.
The BBQ pizza, topped with smoked beef, caramelized onions, and olive oil, has a smoky, savory flavor balanced by a touch of sweetness.
For dessert, Spago’s gourmet ice cream cart offers an array of flavors, from passion fruit and hazelnut to refreshing mango.
Drinks such as the bellino, made with white peach and moscato grape juice, and the zalloti fizz, a mix of zalloti cordial and soda, provide a refreshing accompaniment to the rich flavors.
The ambiance at Spago is lively, featuring a DJ and soulful saxophonist who elevate the dining experience, making it feel like a special occasion.
The restaurant’s design blends elegance with a vibrant atmosphere, perfect for a memorable evening.
Parking is validated for guests that dine in the restaurants only.
Despite this, Spago’s creative menu and dedication to quality make it a top destination for those looking to indulge in a unique dining experience.
Each dish is crafted to excite the palate and satisfy both culinary curiosity and refined taste.
For more information, check their Instagram @spago.sa.
Where We Are Going Today: ‘Crome London’ Cafe in Riyadh
Crome London offers a variety of French toast options, including the berry best, maple syrup, chocoholic, and lotus and banana
Updated 28 sec ago
Rahaf Jambi
Nestled in Riyadh Park Mall, Crome London is a charming cafe offering great food and a stunning rooftop view of the Kingdom’s capital.
Having visited a couple of times, I’ve had the opportunity to explore their menu and experience the inviting atmosphere.
I’ve enjoyed several dishes during my visits, starting with the freddo cappuccino, which was fantastic. The Nutella croissant was equally delightful — rich and indulgent. The prices were reasonable for the quality.
On another occasion, I tried the red velvet French toast, which was delicious with just the right amount of sweetness.
The green tea and flat white I ordered were decent, though I found them a bit overpriced compared to other options.
One standout feature of this cafe is the food presentation; each dish is served with an artistic touch, making it Instagram-worthy.
I also sampled their tiramisu, honey cakes, and latte. The tiramisu was classic and creamy, while the honey cakes were light and flavorful. The latte was perfectly smooth and frothy.
Crome London also offers a variety of French toast options, including the berry best, maple syrup, chocoholic, and lotus and banana.
They also serve brunch items like Benedict French toast and smashed avocado French toast, along with fried chicken and sweet brioche.
However, my experience was not without its drawbacks. On one visit, I waited for half an hour without anyone checking on me, which was disappointing. Given the cafe’s welcoming atmosphere, I expected better service.
Onda offers a range of pre-packaged pastries, such as croissants in plain, cheese, and zaatar flavors
Updated 01 June 2025
Lama Alhamawi
With several branches across Riyadh, Onda is a quiet, cozy coffee shop that offers a peaceful setting — ideal for studying or working.
Music, if played, is usually kept at a low volume, which helps maintain a calm atmosphere.
The menu includes a variety of hot and cold beverages, such as espresso-based drinks, iced teas, and seasonal options like hot chocolate raspberry and Arabian latte.
While the cold drinks include flavored iced teas like raspberry and peach, these are made with syrups rather than fresh fruit.
Onda also offers a range of pre-packaged pastries, such as croissants in plain, cheese, and zaatar flavors. These are reheated on-site, which is common in many Riyadh cafes, but there is no in-house bakery.
The interiors are simple and calming, with blue and white decor, comfortable seating, and plenty of charging outlets. Each location features a small bookshelf for guests to browse, adding to the relaxed vibe.
Outdoor seating — especially in the Diplomatic Quarter — is a nice touch, with some locations offering views of lively streets.
Onda is also open from 6 a.m. to 3 a.m., making it a convenient spot for both early risers and night owls.
Where We Are Going Today: Tar’fay cafe in Alkhobar
Tar’fay hosts a treasure trove of items and every space is full of vibrant and inspiring art to help fuel your creative energy as you fuel up on caffeine
Updated 31 May 2025
Jasmine Bager
In historic northern Alkhobar — where tradition and the contemporary collide — lies a quintessential Eastern Province cafe: The eclectic and quirky world of Tar’fay.
A kaleidoscope of color and craft, the cafe is the best-kept local secret.
Everything we tried was delicious — their famous cake slice, affectionately known as “cake heart of Khobar,” features a tiny red heart in the corner and goes for SR15 ($4).
Opened in 2023, the cafe is the brainchild of a Saudi woman creative whose name it proudly carries. More than just a cafe, Tar’fay hosts a variety of artsy events; their recent calendar has been packed with workshops like junk journaling, rubber-stamp making and a teddy bear workshop.
This is the place where you would take someone from out of town to show them the aura and essence of Alkhobar.
It is also the spot in which locals park their laptops and work while sipping on some coffee or matcha.
Tar’fay hosts a treasure trove of items and every space is full of vibrant and inspiring art to help fuel your creative energy as you fuel up on caffeine. They even have fun mugs that feel like a hug for your hands.
It is an Instagram and TikTok haven but also a great spot to slow down and delve into a physical book — many of which are supplied on the coffee tables.
Tar’fay is a gathering space for creatives with a large communal table and plenty of nooks to nestle in and read, or scroll on your phone.
The cafe is open daily. Check out Tar’fay’s Instagram page for more @tarfay.sa.
Recipes for success: Chef Georges Ikhtiar offers advice and a tasty beef recipe
Updated 30 May 2025
Hams Saleh
DUBAI: Georges Ikhtiar, head chef at Amelia Dubai, grew up in Beirut, where he remembers watching his mother cook “by instinct, without recipes or rules.”
That early exposure sparked a curiosity not just for flavors, but for the process of cooking — how ingredients transform, how timing and technique matter. This eventually led him to Lebanon’s Ecole Hôtelière.
A pivotal career moment came during his time in Peru, where he was introduced to the country’s bold, acidic and layered flavors. This now shapes his approach at Amelia, where he blends Peruvian ingredients with Japanese methods.
Amelia Dubai. (Supplied)
Here, Ikhtiar reflects on how mistakes can lead to creative breakthroughs, and gives his thoughts on simplicity in cooking.
When you started out, what was the most common mistake you made?
Like many young chefs, I believed that more was more — that adding extra ingredients or steps would somehow elevate a dish. I loved experimenting, and while that spirit of curiosity still drives me today, I’ve learned that simplicity is key. The most powerful flavors often come from restraint and letting the ingredients speak for themselves.
What’s your top tip for amateur chefs?
Taste constantly. It’s the most important tool you have. And don’t let mistakes throw you off — every error is a lesson. Some of the best ideas I’ve had started as accidents. Cooking at home should be fun, not stressful.
What’s one ingredient that can instantly improve any dish?
In Peruvian cuisine, it’s definitely lime. It brings brightness, aroma and a sense of freshness that can completely transform a dish. Just a few drops can awaken the palate and sharpen and enhance every other flavor.
What’s your go-to dish if you have to cook something quickly at home?
A simple truffle pasta. I soak the pasta to speed up the cooking time, then toss it with a creamy truffle sauce, fresh shaved truffles and parmesan. It’s rich, comforting and comes together fast, but still feels luxurious.
Amelia Dubai. (Supplied)
When you go out to eat, do you find yourself critiquing the food?
Always. It’s part of the job. I’m always observing, analyzing, and seeing what I like or don’t like. But I keep it to myself; dining out is also about experiencing what other chefs are creating.
What’s the most common mistake you notice in other restaurants?
It’s usually to do with balance or execution, like undercooked elements, seasoning that is off, or dishes that feel overcomplicated.
What’s your favorite cuisine?
I gravitate toward Japanese and Peruvian food, naturally, but I’m always curious to explore. I like to see how others approach flavor, presentation and structure. Inspiration can come from the most unexpected places.
What request or behavior by customers most annoys you?
Honestly, nothing. I believe taste is subjective and the customer is always right. We’re here to create an experience that works for them, not just for us.
Georges Ikhtiar grew up in Beirut. (Supplied)
What’s your favorite dish to cook?
It is a dish called Adas be Hamid, which means lentils with lemon. My grandmother used to make it when I was growing up in Beirut. It’s incredibly simple but full of flavor and warmth. Cooking it always takes me back to my roots, and I love how food has the power to do that.
What’s the most difficult dish for you to get right?
Risotto. It’s a very delicate dish that reacts to everything — temperature, timing, movement, even the humidity. You have to be fully present when making it. One misstep and the whole texture is off.
As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback?
I’m direct and hands-on, but not someone who shouts. I believe in open communication, mutual respect and building trust. My team and I have worked together for a long time, so we understand each other without needing to say much. There’s a flow in the kitchen when everyone is aligned, and that’s what I strive for.
Chef Georges Ikhtiar’s hokkaido machu picchu recipe
Ingredients:
For the beef:
250g beef tenderloin
Salt and black pepper, to taste
Cooked over a robata grill (or any hot grill pan)
For the teppanyaki vegetables:
2 tbsp vegetable oil
20g Chinese cabbage, chopped
3 rainbow baby carrots, sliced
20g mange tout (snow peas)
10g shiitake mushrooms, sliced
20g baby corn, halved
1 spring onion, thickly sliced
2 tbsp soy sauce
2 tbsp kimchi sauce
2 tbsp sake sauce (optional for extra depth)
For the shiitake sauce:
300g fresh shiitake mushrooms, sliced
1L fresh cream
200ml milk
Salt and black pepper, to taste
1 small onion, chopped
1 tbsp butter
Instructions:
1. Grill the beef:
Season beef with salt and pepper. Grill on a robata grill until cooked to your liking. Let it rest before slicing.
2. Sauté the vegetables:
Heat oil in a pan. Add the vegetables and stir-fry for a few minutes.
Add soy sauce, kimchi sauce, and sake sauce (if using). Stir well and cook until just tender. Season with pepper.
3. Make the shiitake sauce:
In a saucepan, sauté onions and mushrooms in butter until soft.
Add cream, milk, salt, and pepper. Bring to a boil, reduce heat, and let simmer. Boil twice to bring out full flavor, then remove from heat.
To plate:
Slice the grilled beef.
Place the sautéed vegetables on a serving plate.
Lay the beef slices on top.
Spoon the warm shiitake sauce to the side or over the top.
Optional: If using a hot stone for serving, you can lightly reheat the meat on it just before eating for a fun finishing touch.
Where We Are Going Today: Iris Cafe in Riyadh: diverse menu, inviting atmosphere. What’s not to like?
Updated 29 May 2025
Rahaf Jambi
Iris Cafe is an elegant dining destination nestled within the new Ramla Terraza complex, offering a delightful blend of food and ambiance. Located on King Fahd Road in the Sahafah district of Riyadh, this cafe and restaurant boasts a beautiful interior, complemented by both indoor and outdoor seating options. The upper floor features a stunning garden with an open seating area and a mocktail bar, perfect for enjoying a refreshing drink in a serene environment.
The menu at Iris Cafe is a culinary journey, showcasing gourmet dishes inspired by international cuisines, including Mediterranean, Japanese, and Latin American flavors. Guests can indulge in a variety of offerings, from sandwiches and pasta to vibrant salads. The drink selection is equally impressive, featuring specialty coffees and a creative array of mocktails alongside delicious desserts.
Visitors may begin with the Iris Oriental Dips, which include creamy black hummus, spicy roasted chickpeas, and special muhammara seasoned with parmesan cheese and fresh basil, all served with homemade crackers. This appetizer sets a high standard for the meal to follow and does not disappoint.
However, the chicken tacos, featuring buttermilk-fried chicken topped with Asian slaw in a soft tortilla, are less memorable. On the other hand, the crispy chicken and shrimp wontons served with sweet chili and lime sauce are a highlight and a must-try.
For the main course, you may try the glazed chicken, marinated and grilled with pomegranate sauce. The beef cheek, slow-cooked for 12 hours and served with caramelized onion cream, is absolutely delicious. This dish is a standout and sure to impress anyone looking for tender, flavorful meat.
The San Sebastian cheesecake is rich and incredibly satisfying. Overall, Iris Cafe offers a wonderful dining experience with its diverse menu and inviting atmosphere, making it a must-visit spot in Riyadh.